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Journal: Foods, 2022
Volume: 11
Number: 1497

Article: Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin
Authors: by Ibukunoluwa Fola Olawuyi, Jong Jin Park, Gwang Deok Park and Won Young Lee
Link: https://www.mdpi.com/2304-8158/11/10/1497

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